Sweetcorn Pie Recipes

Steps:

• Make a white sauce with the flour, butter & milk - see note below.
• Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
• Beat the egg whites until stiff peaks form and fold into corn mixture.
• Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
• Directions for making white sauce in the microwave:.
• Place the butter in a microwave safe jug and melt on high for 45 seconds.
• Stir flour through and microwave for 30 seconds.
• Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
• This should take 3-5 minutes dependant on the power of the microwave you are using.

Steps:

• Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
• Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
• Add the salad cream and stock cube to the sauce and stir to combine.
• Add the chicken and sweetcorn to the sauce and put into a pie dish.
• Cover with the pastry and cook until golden brown.

Steps:

• Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
• Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
• Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
• Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.

Steps:

• Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
• Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
• Push each square into the oiled tin, making sure it is pushed right into the edges
• Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
• Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
• Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.

Steps:

• Preheat oven to 180C / 350F / gas 4.
• Make the pastry: Mix the flour and butter together into a crumbly mixture. Add the water a little at a time and mix to a smooth dough. Divide the dough into two pieces. Roll the first out on a clean, floured surface using a well floured rolling pin and line the pie dish. Bake blind for 20 mins. Keep the other lump of dough wrapped in clingfilm in the fridge for now.
• Meanwhile make the filling: Melt the butter in a frying pan and cook the chopped onion for 5 minutes until softened. Add the bacon and fry for a further 5 minutes. Finally add the chicken and cook for a further 5 minutes or until the chicken pieces are golden brown. Drain and put to one side.
• Make a white sauce: In a small saucepan melt the butter on a gentle heat, and gradually stir in the flour to make a roux. Add the milk a little at a time, whisking as you go to avoid lumps.
• Open the cardomom pods with a sharp knife and discard the pod cases. Crush the middles using a pestle and mortar. Add the nutmeg and stir into the white sauce.
• Mix the chicken, bacon and onions into the white sauce. Drain the tin of sweetcorn. Add this in and mix well.
• Pour the filling into the cooked pastry case. Roll out the other piece of dough into a lid for the top of the pie. Brush with a little milk and bake for a further 45 minutes.